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KCI
새로 개발된 유색고구마인 단자미와 호감미로부터 분리한 전분의 이화학적 특성
이채은; 노준희;
김욱
; 유경단; 신말식
Article
Issue Date
2018
Citation
한국식품조리과학회지, v.34, no.3, pp.256 - 262
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한국식품조리과학회
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Kim, Wook
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이채은
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Hogammi
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pasting property
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physicochemical property
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sweet potato starch
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